Famous Sichuan style boiled fish slices - also known as Shui Zhu Yu.
Course main dish
Cuisine Sichuan cuisine
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 2
Calories 604kcal
Ingredients
500g fish fillet
200gbean sprouts
Marinating
1tsp.salt
1tbsp.cooking wine
1tbsp.egg white
1tbsp.oyster sauce
1/2tsp.ground white pepper
2tsp.cornstarch
Soup Base
2tbsp.cooking oil , divided
2tbsp.doubanjiang
5garlic cloves
2green onions
1inch root ginger
half fo the fried Sichuan peppercorn
1tsp.dou-chi, optional
half of fried the peppers
pinch of salt
4cupswater
Topping
fried chili peppers and Sichuan peppercorn
1tbsp.chopped garlic
1tbsp.chopped green onion
2tbsp.hot oil
Instructions
Prepare fish |Cut the fillet into thin slices and then marinate with all marinating sauce. Set aside for 30 minutes or even longer. Then add cornstarch and mix well before making the dish.
Fry the pepper and Sichuan peppercorn|Heat 12 to 20 dried chili peppers with slow fire for half minute and then add 1 tablespoon of Sichuan peppercorn in wok until slightly aromatic. Move out, cool down and then roughly chop.
Add oil in wok and fry the doubanjiang over slow fire until the oil turns red. Then place garlic, ginger and scallion in and fry until aromatic. Then add dou-chi, Sichuan peppercorn and toasted chili pepper (half). Continue cooking for half minutes.
Load the wok with around 4 cups of water. Let the base simmer for 10 minutes over slow fire.
During this period, take another pot and blanch bean sprouts for 1 minutes and then place in the bottom of serving bowl to support fish slices. Then place the fish slices in and cook for 3 minutes. Transfer the fish slices to serving bowl.
Add soup base to serving bowl, recommend using a filter to remove the doubanjiang flakes.
Add the remaining chili pepper flakes, Sichuan peppercorn, chopped garlic and chopped scallion on top. Pour around 2 tablespoons of hot oil on top. Serve hot!
Notes
For those who love spicy very much, you can sprinkle some chili powder on top before pouring the hot oil.